Easy Roasted Pork Loin

Ingredients:

1 pork tenderloin

Cavender's Greek seasoning

Black pepper

Preparation:

1. Line casserole dish with aluminum foil.

2. Preheat oven to 325 degrees.  

3. Rinse pork and pat dry with paper towel.

4. Coat the outside of the pork with Cavender's Greek seasoning and black pepper. Pat into meat.

5. Cook pork uncovered until internal temperature reaches 145-160 degrees. Depending on the size of the roast, this could be 1-2 hours.

6. Let roast rest for 10 minutes before slicing.

Quick and Easy Do-Nuts

Ingredients:
1 can refrigerated biscuits or cinnamon rolls
3 cup vegetable oil
1 cup granulated sugar
1/4 cup powdered sugar

Preparation:
1. Heat vegetable oil in deep saucepan to medium heat for frying.

2. While oil is heating, cut biscuits/cinnamon rolls into do-nut shapes by cutting a circle out of the middle. Alternately, cut them into bite-sized pieces.

3. Mix the sugars together in a small but deep bowl.

4. When the oil is hot, gently and slowly (so the oil doesn't overflow) drop several of the dough pieces into the oil.

5. Fry do-nuts on each side for 1-2 minutes, then flip.

6. When lightly browned and fluffy, take do-nuts out and toss in sugar mixture. Set aside to cool.

7. Continue with remaining dough.

NOTE: If using cinnamon roll dough, can use the including icing instead of the sugar.

Jack's Sugar Cookies

Ingredients:
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup + 2 Tblsp granulated sugar
2 Tbslp light brown sugar
1 large egg
2 tsp vanilla extract
1/4 cup sugar (for rolling)

Preparation:
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.


3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.


4. Add the egg and mix until well combined.


5. Add the vanilla extract and mix until well combined.


6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.


7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.


8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.


9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Katie's Sweet and Sour Chicken

Ingredients:
2 boneless, skinless chicken breasts, tenderized and cut into cubes
2/3 cup cornstarch, in a large Ziploc bag
Salt and pepper
4-6 Tblsp olive oil
1 cup pineapple juice
1/3 cup water
3 Tblsp vinegar
1 Tblsp soy sauce
1/2 cup packed brown sugar
3 Tblsp cornstarch

Preparation:
1. Add salt and pepper to cornstarch, and mix in bag.

2. Place chicken cubes in Ziploc bag and shake to coat all pieces evenly.

3. Saute chicken in olive oil until lightly browned all over and cooked through.

4. In separate pan, combine remaining ingredients and cook over medium heat, stirring constantly.

5. When such is thickened, pour over chicken and mix well.

6. Serve with rice.

Cake Mix Toffee Bars

Ingredients:
1 box yellow cake mix
1 egg
6 Tblsp butter, melted
2 10-oz. bags chocolate toffee bits
1 can sweetened condensed milk

Preparation:
1. Preheat oven to 350 degrees.

2. Spray a 9x13" baking dish with cooking spray.

3. Combine cake mix, butter and egg. Press into the bottom of the dish.

4. Sprinkle toffee bits on top.

5. Pour condensed milk evenly over toffee bits.

6. Bake for 25 to 30 minutes, and cool completely before cutting.

Thin Crust Pizza Dough

Ingredients:
3/4 cup lukewarm water
1 tsp active dry yeast
1 tsp sugar
2 cups all-purpose flour
1 tsp salt
olive oil or melter butter, to brush on the crust

Preparation:
1. Place a baking sheet in the oven, and heat to 500°F while you make the dough.

2. Pour the water into a bowl and stir in the sugar. Sprinkle the yeast over the water, stirring only slightly, and let stand until the yeast is dissolved and foamy, about 5 minutes.

3. Mix in the flour and salt with the yeast using a wooden spoon until floury, shaggy dough forms.

4. Turn the dough out on a work surface and knead until it forms a smooth, slightly tacky ball that springs back when you poke it, about 5 to 8 minutes. If the dough sticks to your hands, add a tablespoon of flour at a time until it's easier to work with; but avoid adding too much flour, if possible.

5. Cover the dough lightly and set aside for about ten minutes.

6. Divide the dough into two parts. Roll each part into a thin layer of crust, 1/4" thick or less. If the dough starts to shrink back, let it rest for five minutes, and then try rolling again.

7. Remove the preheated baking sheet from the oven, and place it upside down. Transfer the dough directly onto the upside down baking sheet, then brush with the oil or melted butter. Spread on pizza sauce and add toppings and cheese. Keep toppings light, as crust is thin.

8. Bake until crust is golden brown and cheese is melted and browned in spots, about five to eight minutes.

NOTE: Dough can be allowed to rise or be refrigerated to give it more flavor and a crackling crust. Dough will expand in the refrigerator, so be sure to place it in a much larger container for storing.

Tabouleh

Ingredients:

2/3 cup bulgur wheat

½ cup boiling water

1 cup lemon juice, freshly squeezed

½ cup olive oil

½ tsp salt

1 tsp pepper

2 bunches of fresh parsley (4 cups)

1 bunch green onions (2/3 cup)

4 Roma tomatoes (1 ½ cup)

2 Tblsp minced garlic

Preparation:

1.    Put wheat in a bowl. Pour boiling water over it. Add lemon juice, olive oil, salt and pepper. Stir and set aside for 1 hour.

2.    Thoroughly rinse parsley and dry (use a salad spinner for ease).

3.    Line up parsley leaves and chop finely. Only chop the very tender and small parsley stems. Discard lower portions of stems with no leaves. DO NOT USE A FOOD PROCESSOR.

4.    De-seed the tomatoes and finely dice.

5.    Finely chop the onion, white bottoms and 2/3 of the green part. Discard the upper portion of the green part.

6.    After an hour, check to make sure wheat is tender. Once tender, mix all ingredients together in a large bowl and stir gently.

7.    Add salt and pepper to taste.

NOTE: Can add finely chopped mint and cucumber, if desired.